Butternut Squash and Kale Salad
Discover the secret to a delicious roasted buttern squash salad that’s perfect for every meal!
Ingredients
Ingredients
- 1- medium butternut squash peeled seeded, then diced into cubes of 1-inches
- tablespoon olive oil for roasting the squash
- Add salt and/or pepper according to your taste
- 1 bunch of kale with stems removed. leaves broken into bite-sized pieces
- 1 teaspoon olive oil for massaging the Kale
- 1 Cup walnuts or pecans finely chopped
- 1/3 cup of dried cranberries the seeds of pomegranate
- 1/4 cup of crumbled goat cheese or goat cheese
- Optional 2 cups cooked quinoa or roast chickpeas for extra protein
- For the Dressing
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Add salt and/or pepper according to your taste
Instructions
Directions
Roast the Butternut Squash:
- The oven should be heated to 400degF (200degC).
- Spread the squash cubes onto the baking sheets. Sprinkle the cubes with olive oil and then season with salt and black pepper, and toss to coat.
- Roast for 25-30 minutes and until squash becomes soft with a light caramelization, turning it halfway throughout the cooking. Remove from oven and allow it to cool.
Prepare the Kale:
- Place the kale leaves torn in an enormous bowl. Sprinkle with a tablespoon of olive oil and sprinkle with a small amount of salt.
- Massage the kale gently by moving the leaves around with your hands for about 2 minutes, or until the kale softens, and then darkens in hue.
Toast the Nuts (optional):
- In a small saucepan on medium temperature in a small skillet, toast the walnuts and pecans until they're fragrant. Keep an eye closely to ensure that they don't burn. Set aside.
Make the Dressing:
- A small bowl mix balsamic vinegar, olive oil, Dijon mustard, maple syrup and a pinch salt until mixed.
Assemble the Salad:
- In the bowl of mended Kale, add roasting butternut squash, the dried cranberries, toasted nuts or pomegranate seeds. Add crumbled feta.
- Serve the dressing on top of the salad, and gently toss until it is well-mixed. Check the seasoning and adjust if required.
Notes
Serve:
Transfer the salad into the serving bowl or platter, and have it ready to serve immediately. To make a salad more filling include cooked quinoa or chickpeas that have been roasted prior to serving.
This lively Butternut Squash along with Kale Salad is a great dish to be eaten hot or chilled and is perfect for any event!
This lively Butternut Squash along with Kale Salad is a great dish to be eaten hot or chilled and is perfect for any event!